Spicy duck head(ma la ya tou )

Spicy duck head

Introduction:

"Originated in the late Ming and early Qing Dynasty, the Qing Emperor Qianlong food list has detailed records of" spicy duck head ", and later spread among the people. Duck head is pickled with top-grade lake duck in advance and stewed for more than five hours. Duck head is full and crisp, spicy and soft, with a long aftertaste. It is famous for its unique spicy formula, spicy without dryness and stagnation, hemp with layers, fragrant with lasting appeal, appetizing, regulating qi and soothing blood. The soup head is the bottom of the pot. It has a variety of flavors and different ingredients in different seasons. It can be cooked for one to two days. The more it is cooked, the more fragrant it is. The soup is nourishing, reducing fire and producing fluid. It is suitable for all ages and can be eaten in four seasons. Spicy duck head is not only the taste bud, but also the nerve cells of the whole body. It's the general taste mobilization. It's pleasant and spicy. When you pick up a bone and put it into your mouth, your mouth is full of fragrant, spicy and spicy flavors. At this time, even the sucking bone pieces are full of fragrant juice. "

Production steps:

Step 1: duck head.

Step 2: soup.

Step 3: star anise, tsaokuo, licorice, clove, cinnamon, fennel, fragrant leaves, dried pepper, Zanthoxylum bungeanum, pepper.

Step 4: Pixian Douban sauce, ginger slices, garlic slices.

Step 5: heat the oil in the pot until it's hot; add in the dried pepper and pepper granules.

Step 6: add ginger slices and garlic slices and stir fry them to make a fragrance.

Step 7: add the soup, star anise, caokuo, licorice, clove, cinnamon, fennel, geranium, soy sauce, soy sauce, oyster sauce, salt, sugar, turn the heat to the whole stewed soup, turn the heat down for 1 hour, the fragrance overflows, and the brine is cooked.

Step 8: pour the stewed brine into the casserole, add the duck head, bring to a boil over high heat, and turn the low heat to stew for 1 hour.

Materials required:

Duck head: 1000g

Pixian Douban sauce: right amount

Star anise: right amount

Tsaokuo: moderate amount

Licorice: moderate

Clove: right amount

Cinnamon: moderate

Fennel: right amount

Fragrant leaves: appropriate amount

Dried pepper: 3

Zanthoxylum bungeanum: 20

Pepper: 20

Old style: moderate

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Soup: right amount

Note: spicy taste is not too heavy, if you like spicy heavy, you can add more pepper and pepper.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spicy

Chinese PinYin : Ma La Ya Tou